Japan — MEXT STDT
Mollusks, Japanese baking scallop, cultured, raw
Per-100 g nutrient composition · Fish and shellfish.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (45)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 65 | % |
| Energy (kcal) | 59 | kcal/100 g |
| Energy (kJ) | 247 | kJ/100 g |
| Water | 84.9 | g/100 g |
| Protein, calculated from reference nitrogen | 10.8 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 7.8 | g/100 g |
| Lipid | 0.8 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 0.4 | g/100 g |
| Fatty acid, saturated | 0.13 | g/100 g |
| Fatty acid, mono-unsaturated | 0.07 | g/100 g |
| Fatty acid, poly-unsaturated | 0.21 | g/100 g |
| Cholesterol | 33 | mg/100 g |
| Carbohydrate, total, calculated by difference | 1.5 | g/100 g |
| Dietary fiber, soluble | 0 | g/100 g |
| Dietary fiber, insoluble | 0 | g/100 g |
| Dietary fiber, total | 0 | g/100 g |
| Ash | 2 | g/100 g |
| Sodium | 450 | mg/100 g |
| Potassium | 260 | mg/100 g |
| Calcium | 48 | mg/100 g |
| Magnesium | 74 | mg/100 g |
| Phosphorus | 170 | mg/100 g |
| Iron | 2 | mg/100 g |
| Zinc | 6.1 | mg/100 g |
| Copper | 0.1 | mg/100 g |
| Manganese | 4.9 | mg/100 g |
| Retinol | 5 | µg/100 g |
| alpha-Carotene | 0 | µg/100 g |
| beta-Carotene | 9 | µg/100 g |
| beta- Carotene equivalents | 9 | µg/100 g |
| Retinol activity equivalents | 6 | µg/100 g |
| Vitamin D | 0 | µg/100 g |
| alpha-Tocopherol | 0.4 | mg/100 g |
| beta-Tocopherol | 0 | mg/100 g |
| gamma-Tocopherol | 0 | mg/100 g |
| delta-Tocopherol | 0 | mg/100 g |
| Vitamin K | 0 | µg/100 g |
| Thiamin | 0 | mg/100 g |
| Riboflavin | 0.2 | mg/100 g |
| Niacin | 1.4 | mg/100 g |
| Vitamin B-6 | 0.07 | mg/100 g |
| Vitamin B-12 | 13.1 | µg/100 g |
| Folate | 14 | µg/100 g |
| Pantothenic acid | 0.24 | mg/100 g |
| Salt equivalents | 1.1 | g/100 g |
| Ascorbic acid | — | mg/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 10290. Original source.
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